Chocolate Persimmon Custard

I love persimmons and I love chocolate, what could go wrong?

There are a few recipes of similar desserts going around Spanish blogs which divide the audience between fans and haters of this gluten-free, sugar-free dessert. I LOVE it.

Persimmon chocolate custard

Prep Time 5 minutes
Course Dessert
Servings 3 people
Calories 155 kcal


  • Blender


  • 500 g Persimmon Ripe, needs to be sweet
  • 40 g Unsweetened Cocoa
  • 125 g Quark cheese Can be substituted by yogurt, but yogurt flavor is more acidic


  • Peel the Persimmon and add to the blender with the cacao and quark cheese (Thermomix in my case)
  • Blend until you have a smooth puree. For Thermomix 30 seconds speed 5, then stir it with the spatula and blend 1 min progressive speed 5 to 10.
  • Pour in Individual cups and let it rest for at least one hour in the fridge.
Keyword gluten-free, healthy, sugar-free

Quoting my google search: “When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency.” So this custard does not require any flour, eggs or cooking to thicken, just the fridge.


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